My go-to when those cravings strike is usually a protein- and animal-style hamburger at In-N-Out. But I had something else in mind because I had a fresh batch of my new favorite, splurge-worthy baked good to top: brioche buns. From the bottom up, my just-about-entirely-grown-in-California, California Burger consists of:

Beef: 85/15 grass-fed beef

Cheese: Toma by Point Reyes Farmstead Cheese Company. (They’re the ones who make my favorite, gluten-free blue cheese that I talked about last year.) Find it at Whole Foods and Cowgirl Creamery, or ask for it at your local cheese shop. Another couple of options: Wagon Wheel by Cowgirl Creamery or Nicasio Reserve by Nicasio Valley Cheese Company.

Tomato: Red Zebra heirloom tomato. (A couple of interesting articles were published recently — NPR and The New York Times — which tout the sweet taste of heirloom tomatoes vs. the ubiquitous, “uniform ripening” commercial variety.)

Avocado: Hass

Lettuce: Red leaf (I just love the black-purple color)

A few bites in, I was all smiles. It was just like one of those $12 restaurant burgers, but homemade. And only a fraction of a cost, even with my kinda fancy ingredient choices. And on a bun, a bun that’s actually gluten-free and a buttery, airy indulgence — so much better than an Iceberg lettuce wrap. (Can you tell I am basically in love with those buns?) And so filling that I didn’t even miss the fries — you can easily skip serving a side dish — score!

Instructions

Cook Patties:

Cook the patties however you like or as follows: Preheat cast iron skillet(s)/griddle(s) over medium-high heat. Once hot, coat with a very thin layer of peanut oil. Arrange patties on the pans, cook for 1 – 2 minutes on the first side. Flip, top with cheese and cook for about 2 minutes more¹.